Lemongrass Plant-Based Chick'n Noodles
with Mixed Veggies & Crispy Shallots
- Gluten
- Wheat
- Soy
- Sulphites
Bring the night noodle markets straight into your kitchen by whipping up this super easy and super tasty Thai fusion dinner. You'll be glad you stayed in as the because this meal is a delight with every bite. This recipe is under 650kcal per serving.
Ingredients
1 packet
Udon Noodles
(Contains: Gluten, Wheat)
1
carrot
1
zucchini
1 bunch
baby broccoli
1 packet
Umami Paste
(Contains: Soy, Gluten, Wheat)
1 packet
Plant-Based Fish Sauce
(Contains: Gluten, Soy, Sulphites, Wheat)
1 packet
sweet chilli sauce
1 packet
plant-based chicken strips
(Contains: Gluten, Soy, Wheat)
1 packet
Ginger Lemongrass Paste
1 packet
baby spinach leaves
1 sachet
crispy shallots
Not included in your delivery
olive oil
⅓ cup
water
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• Meanwhile, thinly slice carrot and zucchini into half-moons. • Trim baby broccoli and cut into thirds. • In a small bowl, combine umami paste, plant-based fish sauce, sweet chilli sauce and the water. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. Transfer to a bowl.
• Wipe out frying pan and return to high heat with a drizzle of olive oil. Cook baby broccoli, carrot and zucchini, tossing, until tender, 4-5 minutes. • Reduce heat to medium, then add ginger lemongrass paste and cook until fragrant, 1 minute. • Stir in cooked noodles, baby spinach leaves, the sauce mixture and plant-based chicken strips, tossing, until well combined, 1 minute. Season to taste.
• Divide lemongrass plant-based chick'n and noodles between bowls. • Sprinkle over crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most found the dish tasty and restaurant-quality, though some felt it lacked depth; adding extra seasoning or more lemongrass paste can help boost the flavour.
- Ease of prep: The steps were clear and straightforward, making this a quick and easy weeknight meal.
- Suggestions: Several reviewers noted the recipe is missing a step for when to add the sauce mixture; be sure to stir it in with the noodles and vegetables as directed in the online version.
- Portions: Some felt the serving size was on the smaller side, particularly for hungrier households.
- Plant-based chicken: Opinions were mixed — many enjoyed it, especially meat-eaters who didn't notice the difference, while others preferred tofu or real chicken as an alternative.
